Fresh Gulf oysters on the half shell. Chargrilled, basted with an Italian herbed butter sauce, and broiled with Parmesan cheese.
Jumbo lump crabmeat in a seasoned cream reduction with Italian breadcrumbs, Swiss cheese, and Parmesan cheese. Served with garlic toast points.
Gulf shrimp spring rolls. Fried crispy and served with Cajun slaw.
Golden fried eggplant medallions with sautéed jumbo lump crabmeat and hollandaise sauce.
Cornmeal crusted fried green tomato slices, boiled Gulf shrimp, house remoulade sauce.
Chef’s selection of two meats and two cheeses, served with an array of sweet and spicy accompaniments and crostinis.
Your choice of size.
Your choice of size.
Fresh spinach, hardboiled eggs, smoked bacon, mushrooms and red onions. Garnished with Parmesan cheese and homemade croutons, served with warm bacon vinaigrette.
Roma tomatoes topped with a pesto of fresh basil, pinenuts and sherry vinaigrette, served with baby greens, calamata olives and feta cheese.
Traditional salad, of Romaine leaves, tossed with our Caesar dressing, garnished with parmesan cheese and homemade croutons.
(8 oz.) Choice beef tenderloin broiled to perfection.
Choice filet mignon broiled and set on top of a crab cake. Topped with bearnaise sauce.
Red drum fillet dipped in chef’s blackening seasonings, grilled, and topped with a crawfish mushroom Brandy cream sauce.
Layers of fried eggplant medallions and seafood Mornay. Topped with sautéed shrimp, crabmeat, and oysters. Draped with two sauces, herbal-infused cream, and homemade tomato sauce.
Louisiana soft-shell crab dusted in a seasoned flour and fried golden brown. Served over a bed of herbal angel hair pasta topped with a lump crabmeat brandy mushroom cream reduction.
Frenched center-cut porkloin chop set on a bed of andouille cornbread dressing. Topped with an Abbeville cane syrup glaze and fried sweet potato nest. Served with sauteed market vegetables.
Atchafalaya crawfish tails sautéed in a Parmesan, tomato, bacon, and tasso cream reduction. Tossed with cheese-filled tortillini.
Flounder fillet stuffed with a seafood dressing. Baked and topped with sautéed jumbo shrimp, tomatoes, and mushrooms.
Panned chicken breast smothered with shallots, prosciutto and fresh sage in a white wine reduction. Served with lemon risotto.
Hours of Service:
Friday: 05:00PM - 10:00PM
Monday: Closed
Sunday: Closed
Tuesday: Closed
Saturday: 05:00PM - 10:00PM
Thursday: 05:00PM - 09:00PM
Wednesday: 05:00PM - 09:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.